Photo of Texas-Style Barley Salad by WW

Texas-Style Barley Salad

6
5
2
SmartPoints® value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
This colourful salad is also excellent made with brown rice instead of barley. We spooned it into a hollowed-out pepper for a special presentation but tomato halves

Ingredients

table salt

¾ tsp

uncooked pearl barley

½ cup(s)

fresh lime juice

2 Tbsp

mineral water

2 Tbsp

olive oil

1 Tbsp

cumin seeds

¼ tsp

black pepper

pinch

canned black beans

1 cup(s), drained and rinsed

grape tomatoes

½ cup(s), halved, or cherry tomatoes, quartered

avocado

½ item(s), medium, Haas, diced

frozen corn kernels

¼ cup(s), thawed, or drained canned corn

cilantro

¼ cup(s), fresh, chopped

uncooked scallion(s)

¼ cup(s), sliced

water

3 cup(s)

Instructions

  1. Bring 3 cups of water and 1 /2 teaspoon of salt to a boil in a medium saucepan. Add barley; cover and simmer until tender, about 30 to 35 minutes. Drain and cool.
  2. Meanwhile, whisk lime juice, 2 tablespoons of water, oil, cumin, pepper and remaining 1 /4 teaspoon of salt in a medium bowl. Add barley, beans, tomatoes, avocado, corn, cilantro and scallions; toss to mix and coat. Serve immediately or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.

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